Sour Project - Beer Recipe - Brewer's Friend

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Sour Project

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Tuesday March 10th 2020
1.048
1.011
4.8%
3.6
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Pilsner14 lb Pilsner 38 1.6 70%
2.40 lb Finland - Wheat Malt2.4 lb Wheat Malt 38 2 12%
1.20 lb Rolled Oats1.2 lb Rolled Oats 33 2.2 6%
1.20 lb German - Spelt Malt1.2 lb Spelt Malt 37 2 6%
1.20 lb German - Vienna1.2 lb Vienna 37 4 6%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 First Wort 60 min 3.57 100%
0.50 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Infusion 155 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.52 gal (50.08 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.52 gal (2.08 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 7.77 g | 31.1 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.52 g | 50.1 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.25 61
Equipment Profile Used: System Default
"Sour Project" Gueuze beer recipe by Triple Square Brewing. All Grain, ABV 4.8%, IBU 3.57, SRM 3.43, Fermentables: (Pilsner, Wheat Malt, Rolled Oats, Spelt Malt, Vienna) Hops: (Saaz)
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  • Last Updated: 2020-03-10 17:39 UTC